Vegan Bánh Xèo (Vietnamese Sizzling Pancakes)

These golden, turmeric-scented crepes hit the pan with a satisfying sizzle and come out with crispy, lacy edges that are genuinely hard to resist. The batter is built on rice flour and full-fat coconut milk, which gives each pancake a naturally rich flavor and that signature crunch without a drop of dairy or egg. Pressed tofu and earthy shiitake mushrooms make up the filling, seasoned with tamari and white pepper for a savory depth that holds its own against the bright, punchy dipping sauce. That sauce — fresh lime juice, vegan fish sauce, garlic, chili, and a touch of sugar — is the kind of thing you'll want to pour on everything. The whole spread comes together with butter lettuce leaves, fresh mint, and cilantro for wrapping, so every bite is a little different: crispy, herby, tangy, and satisfying all at once. This recipe serves four and walks you through each step clearly, so even if you've never made bánh xèo before, you'll feel confident from batter to fold.

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